CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
- Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
- Drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
CHOCOLATE MERINGUE TART RECIPE BY TASTY
Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 150°C (300°F).
- Gently melt the chocolate and butter together over a bain-marie.
- Once combined, take off the heat.
- Stir in the eggs, egg yolks and sugar.
- Fold in the flour.
- Pour into the tart shell.
- Bake for 15 minutes.
- Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
- Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
- Whisk until stiff peaks form.
- Gently fold in the cocoa powder.
- Spoon on top of the chocolate tart.
- Bake for 30 minutes.
- Cut into slices and serve.
- Enjoy!
Nutrition Facts : Calories 952 calories, Carbohydrate 82 grams, Fat 59 grams, Fiber 4 grams, Protein 22 grams, Sugar 45 grams
CHOCOLATE CHIP MERINGUES
No one can resist these cloud-like cookies studded with chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
- Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.
Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g
CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g
MERINGUE CUPS
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
- Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
- Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
- Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.
CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
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Estimated Reading Time 6 mins
- Preheat the oven to 225 degrees Fahrenheit. Trace six large hearts (roughly 3 inches tall x 2.5 in wide) on a large sheet of parchment paper. Place parchment paper on a large baking sheet–pencil side facing down.
- Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to medium and continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, while continuing to whisk at medium speed. Increase speed to high and whisk until meringue reaches a stiff peak (10 to 12 additional minutes).
- Gently fold in the cocoa powder with a spatula. Place the meringue in a pastry bag fitted with a small star tip. Pipe a thin layer (roughly 1/2″ thick) of meringue–filling the entire heart–to form the base of the cup. Carefully trace the edges of the heart four times with piped meringue to form the sides of the heart meringue cups. It should be relatively tall, about 1.5 inches tall at least. Repeat until all of the meringue cups are formed.
- Immediately (and carefully) place the meringue in the oven and bake for 1 hour and 45 minutes, or until the meringue is dry. Once baked, turn off the oven and allow meringues to dry in the warm oven for an additional 15 to 20 minutes. Meringue should be crispy, hard, and not sticky. If the meringue is wet or sticky (which can depend on humidity levels), allow them to bake for an additional 10 to 15 minutes.
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